a low-carb dish - 24 g carbs total
9 servings at 2.7 g carbs per serving
|1/4 C||olive oil|
|2 lbs||boneless beef round or chuck steak, cut into 2 inch cubes|
|one C||dry red wine (cabernet sauvignon)|
|3/4 t||powdered guar, a thickener - look in a health food store|
|one t||dried leaf oregano, crushed|
|1/4 t||freshly ground black pepper|
|one||onion, cut in half, then thinly sliced|
|2||green Bell peppers, coarsely chopped|
Preheat oven to 250 degrees F - yes - that's 250 degrees F.
In large pan over medium-high heat, heat oil, then brown beef in hot oil.
Remove beef with oil to large baking dish with oven-proof lid.
Put wine and guar in blender. Blend about 10 seconds; pour over beef in baking dish.
Add paprika, oregano, black pepper, onion, green peppers (and mushrooms if desired but count the sodium) to dish and stir well.
Cover dish. Bake 5 hours.
|Sodium content in milligrams|
|2 lbs||boneless chuck steak||146|
|one C||cabernet sauvignon||16|
|3/4 t||powdered guar||5|
|one t||dried leaf oregano||1|
|2||green Bell peppers||2|
|Recipe total = 175 mg|
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